Potassium Sorbate (5.5g)

A salt of sorbic acid that is commonly used as a preservative in food and wine because it inhibits yeast cell reproduction.
Does not kill yeast cells.
Cannot stop an active fermentation
Will prevent renewed fermentation when you sweeten a wine before bottling.
Acts on enzymes that would cause further assimilation of sugar and refermentation.
Must be used in conjunction with sulfite.
Added at the end of alcoholic fermentation during the “Stabilization and Clearing” phase.
Product of Europe